5 from 3 reviews
Fluffy Blueberry Muffins (Vegan)
February 20, 2020
: 12
: 10 min
: 25 min
: 35 min
: Easy
These Fluffy Blueberry muffins (vegan) are perfect for baby led weaners, toddlers and the whole family! Perfectly sweetened using natural fruits – no refined sugar! Please leave a comment and star rating below and tell us what you think. xx Rach
Ingredients
- 243ml plant milk (we use oat milk)
- 1 cup of frozen or fresh blueberries
- 30ml of olive oil (or vegetable oil)
- 3/60g medjool dates, seed removed
- 1 small over-ripe banana (64 grams)
- 2.5 teaspoons baking powder
- 1 tablespoon vanilla extract
- 1 teaspoon apple cider vinegar
- 250 grams of self-raising flour (or all purpose flour)
Directions
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Step 1
Preheat the oven to 190°C/375°F/170 fan/gas mark 5 and line your muffin tin. -
Step 2
In preparation take a small bowl and soak the dates in boiling water. Set aside for a few minutes until softened.
-
Step 3
Using a separate bowl, add plant milk and apple cider vinegar to make your ‘buttermilk’, set aside for a few minutes.
-
Step 4
Meanwhile drain out the water from the date bowl and mash dates with the back of a fork, with the aim to create a date paste.
-
Step 5
Take a large bowl and mix all wet ingredients, these include mashed up banana, date paste, oil, vanilla extract and ‘buttermilk mix’.
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Step 6
Now add the dry ingredients to create your cake mixture. Gently fold through the blueberries into your mixture, then pour the mix into each muffin hole. Bake for 20-25 minutes until cooked. Then leave to cool completely. -
Step 7
Store muffins in a airtight container in the fridge for up to 3 days or freezer friendly up to 3 months.
